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Tangerine and Vanilla-Bean Marmalade

Source of Recipe


Bon Appétit, December 1997






List of Ingredients



• 2 lbs. tangerines, each cut into 4 wedges
  
• 1 lemon, cut into 4 wedges
  
• 5 cups water
  
• 2 vanilla beans, split lengthwise and crosswise
  
• 3-1/2 cups sugar
  






Instructions



1. Cut tangerine and lemon wedges crosswise into 1/4-inch thick slices. Discard seeds from fruit. Transfer fruit to a large bowl. Add 5 cups water, covering fruit. Cover bowl with plastic wrap; let stand at room temperature 1 day.
   
   
2. Transfer fruit mixture to heavy large pot. Scrape in seeds from vanilla beans; add beans. Bring mixture to a boil. Reduce heat and simmer until rind is very tender and fruit begins to fall from rind, stirring occasionally, about 1 hour 15 minutes. Remove from heat. Add sugar; stir until sugar dissolves. Boil gently until mixture is 210° F, stirring occasionally, about 1 hour 20 minutes.
   
   
3. Divide vanilla beans and boiling hot marmalade among four 1-cup jars. Cover tightly and refrigerate for up to 2 months.
   
   Makes about 4 cups.